1/4 cup Pistachio Nuts, finely chopped
1/4 cup cold Water
1/2 cup blanched Almonds, chopped
3 cups Whole Milk
1/2 teaspoon ground Cardamom
1/2 cup Cornstarch
1/3 cup White Sugar
1 1/2 teaspoons Saffron Threads (pounded to separate the threads)
Directions
Put 2 1/2 cups milk in a saucepan, add sugar and a pinch of salt heat slowly, stir to dissolve the sugar, Heat until warm. Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly. Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy. Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer. Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges.
Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party. It is Low Sodium, Low Cholesterol diet.
Cooking time: 30 Minutes
Serves: 6-8
Preparation time: 15 Minutes
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